Culinary Reactions The Everyday Chemistry of Cooking

Simon Quellen Field

eBook - 2011

When you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide ra...ther than the more common carbon dioxide? And why does Hollandaise sauce call for "clarified" butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including:· Whipped...

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Subjects
Published
Chicago Review Press
Language
English
Main Author
Simon Quellen Field
Online Access
OverDrive Resource Page
Format
Kindle Book, OverDrive Read eBook
Kindle Book
ASINB005PSG326
Release Date11/1/2011
OverDrive Read eBook
ISBN9781569769607
Release Date11/1/2011